Tuscan Style Steaks In The Easiest Way So Get It Everyday!
This is a great way to prepare a steak — lots of flavors and it’s healthy too! I personally use thick-cut ribeyes for this, but a good porterhouse works great as well. You need a solid thick cut to really bring out the flavor of the meat.
Ingredients:
- 4 Steaks, about 1 inch thick
- Extra virgin olive oil (preferably cold-pressed)
- Course salt (either kosher or sea salt — I prefer sea salt)
- Fresh cracked black pepper
- 3 cloves garlic, chopped
- 5–6 sprigs fresh rosemary, chopped
Prior to grilling, preheat your grill to at least 400 degrees, hotter if possible. Personally, I recommend grilling with wood here, oak wood if you can get it. It burns hot. Coat your steaks with olive oil, then season with salt and pepper. Grill the steaks on the hottest possible setting for about 3–4 minutes a side, longer if you like your meat more well done.
While the steaks are grilling, warm a small pan with 1/2 -3/4 cup olive oil (depending on the size of what you’re cooking), add the rosemary and garlic. Just warm it — don’t boil it. When the steaks are done, transfer them to a baking pan and pour the warm oil on top of them.
Tip: Make sure the steaks get coated on both sides with the mixture, then let sit for 5–10 minutes.
Serve your steaks up and enjoy!
